This has become another recipe favorite of ours.  It’s from Mark Bittman.  It’s even more attractive for being amenable to the use of most any firm white fish as its star.

• monkfish from Blue Moon Fish, roasted on top of thinly-sliced German Butterball potatoes from Keith’s Farm which had already been roasted in a very generous amount of olive oil, along with fresh bay leaves from West Side Market and Kalamata olives from Whole Foods
• cavolo nero, also from Keith’s Farm, served as a contorno in a separate small bowl, braised with garlic from Norwich Meadows Farm, finished with a drizzle of olive oil
• the wine was  an Italian white, le Salse, Verdicchio di matelica 2013 from Flatiron Wines